Magazine article Sunset

Weeknight Cooking: Recipes in 30 Minutes or Less

Magazine article Sunset

Weeknight Cooking: Recipes in 30 Minutes or Less

Article excerpt

CHICKEN STEAMED OVER GINGER-GARLIC RICE SERVES

4 / 30 MINUTES

We've taken a specialty of Singapore, Hainanese chicken, and adapted it for a quick dinner without sacrificing its succulence. Fresh vegetables and an intense cilantro sauce add crunch and flavor.

2 shallots, halved
2 1/2-in, piece ginger, peeled and thickly sliced, divided
2 garlic cloves, divided
3 tbsp. vegetable oil
2 cups long-grain rice
4 cups reduced-sodium chicken broth
2 boned, skinned chicken breast halves (about 11/2 lbs. total)
2 green onions, chopped
1 cup loosely packed cilantro leaves arid tender stems
2 scant tbsp. lime juice, plus 2 limes
1 each green and red jalapeno chile, sliced and stemmed
2 tbsp. each soy sauce and toasted sesame oil
1/2 English cucumber, sliced

1. Whirl shallots, 2 slices ginger, and 1 garlic clove in a food
processor until well chopped. Heat vegetable oil in a 5- to 6-qt.
dutch oven over medium heat. Add shallot mixture and cook, stirring,
until garlic begins to brown, about 2 minutes. Add rice and stir
until well coated in oil.

2. Stir in broth and place chicken on top of rice. Cover and cook,
without stirring, until chicken is cooked through and rice is tender,
15 to 20 minutes.

3. Meanwhile, puree green onions, remaining ginger and garlic, the
cilantro, lime juice, green jalapefio, soy sauce, sesame oil, and
2 tbsp. water in a blender. Transfer to a bowl. Cut limes into wedges.

4. Lift chicken from pot and slice. Transfer rice to a platter and
arrange chicken on top. Serve with limes, sliced red jalapetio and
cucumber, and cilantro-ginger sauce.

PER SERVING, WITH 2 TBSP. SAUCE 730 Cal., 27% (197 Cal.) from fat; 48 g protein; 22 g fat (3.5 g sat.); 82 g carbo (2.4 g fiber); 1,214 mg sodium; 109 mg chol.

ITALIAN BURGERS

SERVES 4 / 30 MINUTES

These burgers get a distinctive tang from giardiniera, an Italian mix of pickled vegetables. If you can't find it at the store, chop up olives and pickles instead.

4 slices red onion, about 1/4 in. thick
2 tbsp. balsamic vinegar
1/4 cup olive oil, divided
3/4 cup chopped giardiniera*
1/3 cup mayonnaise
1 tbsp. chopped fresh oregano leaves
1 1/2 lbs. ground lean beef 1 tsp. kosher salt
1/2 tsp. pepper
4 ciabatta or focaccia buns, split
4 slices provolone cheese
About 2 cups lightly packed arugula

1. Heat grill to medium (3500 to 4500). Put onion in
a small bowl and toss with vinegar and 1 tbsp. oil;
set aside. … 
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